Sticky Crusted Tofu
with Jasmine Rice, Teriyaki Mushrooms & Cucumber Pickle
We love a good Tofu with Rice and Mushrooms and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150
Jasmine Rice
15
Sesame Seeds
150
Sliced Spring Greens
12.5
Soy Sauce
(Contains: Cereals containing gluten, Soya)
150
Sliced Mushrooms
15
Miso Paste
(Contains: Soya)
30
Honey
2
Garlic Clove
20
Cornflour
15
Rice Vinegar
½
Cucumber
(May contain traces of: Celery)
225
Smoked Tofu
1
Coriander
Not included in your delivery
½
Sugar
300
Water
Instructions
Preheat your oven to 200°C. Drain and slice the tofu into 2 two slices per person and lay them on some kitchen paper. Lay some more kitchen paper on top and leave to the side. tTIP: This is to dry the tofu. Meanwhile, trim the ends from the cucumber and thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Mix the miso paste with half the honey in a small bowl.
Put the rice vinegar into a large bowl with the sugar (see ingredients for amount) and a pinch of salt and pepper. Mix, then add the cucumber, toss to coat in the vinegar. Set aside. Put the cornflour on a plate, add a large pinch of salt, stir well. Discard the kitchen paper then drizzle the tofu slices with oil on each side. Once nicely coated, press both sides into the cornflour until evenly covered.
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Once you have turned the tofu over, heat a drizzle of oil in a frying pan on medium- high heat. Add the mushrooms. Stir-fry until golden, 4-5 mins. Stir in the soy sauce, remaining honey and half the garlic. Cook for 1 minute. Transfer to a bowl and cover with foil. Pop your pan back on the heat, add another drizzle of oil, the spring greens and a pinch of salt and pepper. Stir-fry until they are tender, 3-5 mins. Add the remaining garlic, cook for 30 secs.
Stir half the coriander through the spring greens. Fluff up the rice with a fork and spoon onto one side of your bowls. Arrange the cucumber pickle, spring greens and teriyaki mushrooms alongside and lay the tofu on top. Sprinkle over the remaining coriander and sesame seeds. Enjoy!
